"Is this eatable?" - Isaiah
This is a question often asked in our house. Yes, I know the word is 'edible' but it's just too cute when they say it this way. I hope you'll enjoy our recipes and sometimes interesting creations we'll be sharing here!
This is a question often asked in our house. Yes, I know the word is 'edible' but it's just too cute when they say it this way. I hope you'll enjoy our recipes and sometimes interesting creations we'll be sharing here!
Chocolate No-Bake Cookies . . .
This is a favorite snack around here and filling with cream and butter. Can't go wrong, it's sweetened with honey!
1/2 c milk, 1/2 c butter, 2 - 1 oz squares unsweetened baking chocolate
Mix these ingredients in a saucepan. Heat over very low heat until butter melts. Bring to a boil and boil for 1 minute. Remove from heat and add the following in order given:
1/2 c honey, 1 tsp vanilla, 3 c oats
Drop by spoonfuls on a wax paper lined cookie sheet. Chill in fridge until firm.
Recipe given to us by a wonderful friend.
1/2 c milk, 1/2 c butter, 2 - 1 oz squares unsweetened baking chocolate
Mix these ingredients in a saucepan. Heat over very low heat until butter melts. Bring to a boil and boil for 1 minute. Remove from heat and add the following in order given:
1/2 c honey, 1 tsp vanilla, 3 c oats
Drop by spoonfuls on a wax paper lined cookie sheet. Chill in fridge until firm.
Recipe given to us by a wonderful friend.
Loaded Spud. . .
Do you love a baked potato loaded with all the toppings? Our family always loves that meal. Here's a great variation on it that's sure to be a filling crowd pleaser.
2 lbs cubed hashbrowns or fresh cubed potatoes (I have lots of potatoes coming out of the garden so this is a great way to use them up)
8 oz shredded cheese - your choice, I use Colby
2 cups sour cream - I prefer Daisy because it has no extra ingredients
1-2 cups heavy cream
1 lb bacon, cooked and crumbled (I sometimes use a ham hock, cooked and cubed)
1/4 cup butter, melted
1/4 tsp pepper
Mix everything together in the crockpot and cook on low 4-5 hours! Enjoy!
2 lbs cubed hashbrowns or fresh cubed potatoes (I have lots of potatoes coming out of the garden so this is a great way to use them up)
8 oz shredded cheese - your choice, I use Colby
2 cups sour cream - I prefer Daisy because it has no extra ingredients
1-2 cups heavy cream
1 lb bacon, cooked and crumbled (I sometimes use a ham hock, cooked and cubed)
1/4 cup butter, melted
1/4 tsp pepper
Mix everything together in the crockpot and cook on low 4-5 hours! Enjoy!
Family-Size Baked Burrito
This was a huge hit here! Everyone loved it, even the hubby! Though the recipe says it serves 8, I had to make 2 for my family.
2 plum tomatoes, thinly sliced
3 cups cooked chicken
Taco seasoning (I make my own - recipe below)
1/2 cup chopped onion
1/2 lime - juiced
3/4 cup think and chunky salsa
1 garlic clove, pressed
1 1/2 cups shredded cheese
4 large flour tortillas (I used whole wheat)
1 9oz can bean dip (I made my own with black beans, cream cheese, and salt)
Mix warm chicken, taco seasoning, onion, lime juice, salsa, and garlic. Stir in 1/2 cup of cheese. Arrange tortillas in an overlapping circular pattern, so that there is no space between the tortilla in the middle. Spread bean dip over tortillas up to point tortilla no longer meet up. Then spoon chicken mixture over the top of bean dip. Fold edges of tortillas over mixture. Arrange tomatoes on top and sprinkle with cheese. Bake at 425 for 18-20 minutes or until cheese melts and edges are browned.
Top with sour cream, lettuce, olives, etc.
My variation: I did not put onions, salsa, or lime juice in to please the crowd. I put the onions and salsa as toppers.
(Derived from The Pampered Chef Season's Best Recipe Collection Fall/Winter 2005)
2 plum tomatoes, thinly sliced
3 cups cooked chicken
Taco seasoning (I make my own - recipe below)
1/2 cup chopped onion
1/2 lime - juiced
3/4 cup think and chunky salsa
1 garlic clove, pressed
1 1/2 cups shredded cheese
4 large flour tortillas (I used whole wheat)
1 9oz can bean dip (I made my own with black beans, cream cheese, and salt)
Mix warm chicken, taco seasoning, onion, lime juice, salsa, and garlic. Stir in 1/2 cup of cheese. Arrange tortillas in an overlapping circular pattern, so that there is no space between the tortilla in the middle. Spread bean dip over tortillas up to point tortilla no longer meet up. Then spoon chicken mixture over the top of bean dip. Fold edges of tortillas over mixture. Arrange tomatoes on top and sprinkle with cheese. Bake at 425 for 18-20 minutes or until cheese melts and edges are browned.
Top with sour cream, lettuce, olives, etc.
My variation: I did not put onions, salsa, or lime juice in to please the crowd. I put the onions and salsa as toppers.
(Derived from The Pampered Chef Season's Best Recipe Collection Fall/Winter 2005)
Taco Seasoning
1 tsp chili powder
1/2 tsp crushed red pepper
1/4 tsp oregano
1 tsp salt
1/2 tsp corn starch
1/2 tsp garlic powder
1/2 tsp cumin
Mix it all together and add to about a pound of meat with 3/4 cup water.
I like to make a big batch of this and store it so I can just take what I need and not have to pull the recipe out everytime. It's about 1 1/2 to 2 Tbsp total for a pound of meat.
(From a friend, A.E.)
1/2 tsp crushed red pepper
1/4 tsp oregano
1 tsp salt
1/2 tsp corn starch
1/2 tsp garlic powder
1/2 tsp cumin
Mix it all together and add to about a pound of meat with 3/4 cup water.
I like to make a big batch of this and store it so I can just take what I need and not have to pull the recipe out everytime. It's about 1 1/2 to 2 Tbsp total for a pound of meat.
(From a friend, A.E.)
Oatmeal Pancakes
Here's a weekly breakfast that gets no complaints at our house. We are not an oatmeal loving family but I like to make sure we get some in. So, these pancakes are the perfect solution. We get our oatmeal without having to eat mush. Our favorite thing to do is add chocolate chips or blueberries to the batter. We've even done blueberry banana before - YUM!
3 cups quick oats
4 cups raw milk or whole milk with 2 tsp vinegar
1 cup flour (I use whole wheat or barley)
2 tsp baking soda
2 tsp sugar
dash salt
3 eggs, slightly beaten
Mix oats and milk and let stand for 10 minutes. Add remaining ingredients and stir well. Make sure you pan is nice and hot when you drop the batter on. Add your favorite ingredients and enjoy. Top with butter, yogurt, real maple syrup or jam!
3 cups quick oats
4 cups raw milk or whole milk with 2 tsp vinegar
1 cup flour (I use whole wheat or barley)
2 tsp baking soda
2 tsp sugar
dash salt
3 eggs, slightly beaten
Mix oats and milk and let stand for 10 minutes. Add remaining ingredients and stir well. Make sure you pan is nice and hot when you drop the batter on. Add your favorite ingredients and enjoy. Top with butter, yogurt, real maple syrup or jam!
Best Banana Bread Ever
This is literally the only banana bread I like. It was my mom's recipe and I've never found anything to compare.
3 cups flour (I use half wheat, half white)
1 1/2 cups sugar (I use half this amount)
4 tsp baking powder
1 1/2 cups quick cooking oats
2/3 cup vegetable oil
4 eggs, slightly beaten
2 cups mashed bananas
May add 2 cups fresh or frozen berries, or 1 cup chocolate chips
Mix dry ingredients, then add oil, eggs, bananas and berries. Stir until mixed and pour into 2 greased loaf pans. Bake at 350 degrees for about 60 minutes. Let cool 10 minutes and remove from pan. Enjoy!
3 cups flour (I use half wheat, half white)
1 1/2 cups sugar (I use half this amount)
4 tsp baking powder
1 1/2 cups quick cooking oats
2/3 cup vegetable oil
4 eggs, slightly beaten
2 cups mashed bananas
May add 2 cups fresh or frozen berries, or 1 cup chocolate chips
Mix dry ingredients, then add oil, eggs, bananas and berries. Stir until mixed and pour into 2 greased loaf pans. Bake at 350 degrees for about 60 minutes. Let cool 10 minutes and remove from pan. Enjoy!
Squash Dinner Rolls. . .
These are always a hit at our house and with all the squash we pull from the garden in the fall we need to find recipes to use it up!
1 Tbsp active dry yeast
1/4 c warm water
1 tsp sugar
2/3 c warm milk
1 c cooked, mashed squash
1/3 c melted butter
1/3 c packed brown sugar
1 tsp salt
2 c whole wheat flour
2 c all-purpose flour (I often just use whole wheat flour for the entire recipe)
Dissolve yeast in warm water. Add sugar and let stand five minutes. Stir in milk, squash, butter, brown sugar, and salt. Add 2 cups wheat flour. Beat on medium speed in mixer about 2 minutes. Begin to add small amounts of flour until dough pulls from sides of bowl and is soft and smooth. You may not need all 4 cups of flour. I use the kneading attachment on my mixer for this. Knead until smooth and elastic. Coat with oil and place in bowl. Cover and let rise, until doubled, about 1 hour. (I turn my oven to 170 degrees and put it in there for about 1/2 hour). Punch dough down and divide into balls, about 20. Put about 2 inches apart on baking sheet. Make shallow slices on tops of rolls. Cvoer and let rise, about 45 minutes. (Again I put them in the oven to shorten rise time). Bake at 350 for 11-15 minutes.
These are great warm with butter for dinner or even for breakfast with butter and jam.
1 Tbsp active dry yeast
1/4 c warm water
1 tsp sugar
2/3 c warm milk
1 c cooked, mashed squash
1/3 c melted butter
1/3 c packed brown sugar
1 tsp salt
2 c whole wheat flour
2 c all-purpose flour (I often just use whole wheat flour for the entire recipe)
Dissolve yeast in warm water. Add sugar and let stand five minutes. Stir in milk, squash, butter, brown sugar, and salt. Add 2 cups wheat flour. Beat on medium speed in mixer about 2 minutes. Begin to add small amounts of flour until dough pulls from sides of bowl and is soft and smooth. You may not need all 4 cups of flour. I use the kneading attachment on my mixer for this. Knead until smooth and elastic. Coat with oil and place in bowl. Cover and let rise, until doubled, about 1 hour. (I turn my oven to 170 degrees and put it in there for about 1/2 hour). Punch dough down and divide into balls, about 20. Put about 2 inches apart on baking sheet. Make shallow slices on tops of rolls. Cvoer and let rise, about 45 minutes. (Again I put them in the oven to shorten rise time). Bake at 350 for 11-15 minutes.
These are great warm with butter for dinner or even for breakfast with butter and jam.
Chicken Enchiladas
I made these last night, much to the delight of my kids. This is by far at the top of the list of favorites.
Chicken, cooked with taco seasoning
Tortillas
Cheese
Salsa
Sour cream
Toppings such as tomatoes, lettuce, and more sour cream
I mix about a jar of salsa with three really big spoonfuls of sour cream. Then I spread both sides of the tortillas with this mixture. Next I fill the tortilla with chicken and cheese and roll it up. When the 9 x 13 pan is full I stick it in the oven for about 20 minutes. Then we top with anything we like! Simple, quick, and yummy! Gotta love it. The great thing about this recipe is you can use as much chicken as you want, making the recipe just the right size for your family.
Sometimes I'll saute peppers and onions and stick those in too. That makes it less enjoyable for the kids but I'll often make a few with and most without to please the crowd!
Chicken, cooked with taco seasoning
Tortillas
Cheese
Salsa
Sour cream
Toppings such as tomatoes, lettuce, and more sour cream
I mix about a jar of salsa with three really big spoonfuls of sour cream. Then I spread both sides of the tortillas with this mixture. Next I fill the tortilla with chicken and cheese and roll it up. When the 9 x 13 pan is full I stick it in the oven for about 20 minutes. Then we top with anything we like! Simple, quick, and yummy! Gotta love it. The great thing about this recipe is you can use as much chicken as you want, making the recipe just the right size for your family.
Sometimes I'll saute peppers and onions and stick those in too. That makes it less enjoyable for the kids but I'll often make a few with and most without to please the crowd!